Here is my famous “healthy sweet potato muffin”
It’s healthy…because we use natural and whole ingredients. You can make it healthier by removing the chocolate chips or using less maple syrup…but I love it the way it is! I brought this to a meeting for my entrepreneur group called…Enterpreneure Organization and they loved it!
Healthy Sweet Potato Muffins by Chef Eric
They’re made of just a few ingredients: oats, sweet potato, cocoa powder, peanut butter, eggs and maple syrup…but they are always a hit! Plus they’re gluten free!
- 3 cups sweet potato, mashed (about 2 lb or 5-6 medium sized potatoes)
- 3 cups oats
- 4 eggs
- 1 cup maple syrup
- 1 ½ tsp baking soda
- ¼ cup peanut butter
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp salt
- ¼ cup unsweetened cocoa powder
- Optional: 2 cups semi-sweet chocolate chips (or dried cranberries or raisins
Clean sweet potatoes, pierce with a fork and microwave them for 12-15 minutes, flipping halfway. If they’re not fully soft when pierced with a fork then microwave for another 5-8 minutes.
Blend The Oats: Put the oats in a food processor (or high-power blender) and blend until they form a powder, about 30 seconds.
Muffin Batter: Preheat oven to 350F. Scoop out the sweet potato insider part and measure it, it should be about 3 cups. In a large bowl (or large food processor) combine sweet potato, eggs, peanut butter, maple syrup and extract.
In a bowl add the oat flour, baking soda, cinnamon, salt and cocoa powder and mix. Mix in the sweet potato mixture and stir together until combined. Fold in the chocolate chips.
Spray 2 muffin tins with non-stick spray. Use an ice cream scooper to add about ⅓ cup of batter into each muffin tin. Bake each batch for about 20-25 minutes. Let cool for 10 minutes.
Enjoy muffins! Keep them in the fridge (because of the fresh sweet potato) for up to 5 days…if they last that long 🙂
Vegan Version: Substitute the 4 eggs with ¼ cup of peanut butter…see what happens!